Grillin N Chillin
6708 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6217957
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 30 complaint inspection4 high priority (1 fixed on the spot), 4 intermediate (1 repeat), 7 basic (1 repeat)-42
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Brisket and corn beef brisket did not get cooled down to 71 degrees within in two hours. Per operator, the cooling process is not being monitored and temperatures were not taken.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
At arrival of the inspection, container of food items were observed stored in single door stand alone cooler covered with foil. Operator stated food items were cut down, covered with foil, and stored in the cooler approximately around 1:30pm on 10/30. Cook cooling was not monitored and temperatures were not taken during the cooling process. Establishment opened at 5pm. Operator could not determine when food items reach 135 degrees. Temperatures taken at 5pm: brisket (87°F - Cooling); corn beef brisket (100°F - Cooling)
Code 12, Handwashing and hygienic practices: Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Kitchen Employee was observed coughing in their hand and began touching bags of bread on prep table and setting up sanitizer bucket without washing their hands.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine sanitizer bucket testing at 200+ PPM. Dicussed with kitchen employee and sanitizer was diluted with water. Chlorine sanitizer now testing at 100 PPM.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Containers of cooked brisket and corn beef brisket observed covered with foil and stored inside single door reach in cooler upon arrival to the establishment.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine or quaternary test kit observed.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White cutting board on reach in deli cooler stained yellow.
Code 27, Water source: No running water at mop sink.
Basic7
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Stored on prep table near hot holding unit with pulled pork, Mac n cheese, and green beans.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven soiled with grease build up. Top of microwave interior soiled with food debris.
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Bottom interior of reach in deli cooler and single door stand alone cooler soiled with food debris and brown dried substance.
Code 27, Water source: No hot running water at mop sink.
No hot or cold water dispensing at the mop sink when faucets are turned.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
PVC plumbing line was observed not connect to plumbing line or drains.
No mop sink or curbed cleaning facility provided at establishment.
Mop sink is not dispensing hot or cold water when faucets are turned. PVC plumbing is also disconnected. Mop sink is not operable during the inspection.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
No license observed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.